
Penne Salad with Roasted Pepper Sauce
WHAT do you get when you combine pasta with vegetables? A plateful of goodness, of course! Penne Salad with Roasted Pepper Sauce will be a hit with those who want a healthy pasta option with a little added heat from the peppers. This recipe was first published in Flavours magazine.
Ingredients
Pepper sauce
- 4tbsp palm oil
- 4cloves garlicminced
- 1/2tsp smoked paprika
- 1tbsp fresh thymefinely chopped
- 4large red capsicumsroasted, peeled, seeded and chopped
- 4 red chilliesroasted
- 2large tomatoesroasted, peeled and chopped
- 1 red onionhalved and roasted
- 60g hazelnutswithout skin, toasted
- 2tbsp red wine vinegar
- 1/2tsp ground black pepper
- 1tsp salt and sugareach
- 200g dried fusillior penne
- 200g frozen corn kernelsblanched and drained
- 200g sugar snap peasblanched for 1 minute
- 20 kalamata olivespitted then sliced
- 50g Parmesan cheesegrated
Instructions
- In a small skillet, heat oil over medium heat and sauté garlic till fragrant. Place in a blender with the remaining sauce ingredients and blend till smooth.
- Cook the pasta in salted water till al dente. When done, drain and combine well with the sauce and the remaining ingredients.
Tags: pasta, penne, pepper, RECIPES, Salad, Vegetarian
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